Ingredients
Method
Preparation
- Preheat your oven to 325°F (163°C) and line a muffin pan with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter to prepare the crust.
- Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly.
Mixing the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add pumpkin puree, sugar, vanilla extract, and spices, mixing until fully combined.
- Beat in the eggs one at a time, mixing each thoroughly before adding the next.
Baking
- Spoon the cheesecake mixture into each prepared crust, filling them about 3/4 full.
- Bake for about 20-25 minutes, until the centers are set but still slightly jiggly.
Cooling and Serving
- Let the cheesecakes cool to room temperature before transferring to the fridge.
- Chill for at least 2 hours before serving.
- Top with your favorite toppings such as whipped cream, caramel drizzle, or chopped nuts.
Notes
Ensure cream cheese is at room temperature for easy blending. Don’t overmix the eggs to prevent cracks in the cheesecakes. Can customize with other spices to find the perfect flavor balance. Store leftovers in an airtight container in the refrigerator for up to 5 days.